Skip to main content

Fish Kurma


Fish Kurma

Today's recipe is fish Kurma.It is a mild and aromatic fish curry. It is not the traditional Korma where meat or vegetables are cooked in a rich yogurt and cream sauce.The base of this sauce is coconut and to add a rich creamy texture, I added a little of cashew nut and khus-khus/poppy seeds paste.  It taste very close to the Kerala fish molee and can be served with bread,appam or rice.

Ingredients

To marinate
Fish cut into cubes- 1 lb
(Here I have used King fish)
Green chilly  paste- 1 tsp
Ginger garlic paste- 1 tsp
Turmeric powder- 1/3 tsp
Lemon juice- 1/2 lemon
Salt to taste

For the gravy
Onion - 2 medium
Ginger- 1 inch thick
Garlic- 4-5 pods
Green chilly- 3
Coriander powder- 1 1/2 tsp
Coconut - 3/4 cup
Khus khus/poppy seeds- 3 tsp
Cashew nuts-6-8
Pepper powder- 3/4 tsp
Fennel seeds- 1 tsp
Whole garam masala- cinnamon stick 1 inch,
cardomon-2,cloves-4,star anise-1
Curry leaves - a few
Coriander leaves to garnish


Cut fish into cubes and marinate with the ingredients listed and keep aside for 15 minutes. Heat oil in a pan and lightly fry it and keep aside.
Dry roast  poppy seeds in medium flame till there is a nice aroma. Soak cashew nut in warm water for ten minutes.
Make a fine paste of grated coconut,roasted poppy seeds, cashew nuts and fennel seeds.
Make a paste of onion,ginger and garlic and keep aside.
Heat oil in a pan and add the whole garam masala followed by curry leaves. When there is a nice aroma and it changes color add the onion ginger paste and saute till it changes color and oil separates.
Add coriander powder,slit green chilly and pepper powder and fry for a minute. Now add the coconut poppy seeds paste and saute for another  three to four minutes till all the raw flavor disappears and oil separates.
Adjust consistency and salt. I used one cup of  thin coconut milk instead of water but it is optional. Slide in  the fish pieces and simmer for three minute or till the gravy is creamy and thick. Garnish with coriander leaves and serve with rice or appam.

Try this..
Hope you will all enjoy.

Comments

  1. Very delicious & creamy kuruma,similar to fish molee..Love to have with bread or appam:-)
    Join me(Erivum Puliyum)
    in the following ongoing events-
    Show me Your HITS -Iron Rich Foods
    EP Series-Ginger or Pepper Corns

    ReplyDelete
  2. Simply mindblowing looking fish kurma. Could you pass me some please :) ?
    Deepa

    ReplyDelete
  3. Have never had fish kurma..looks tempting :)

    ReplyDelete
  4. wow...delicious fish kurma dear :-) loved the spices you have used for the gravy !!!

    ReplyDelete
  5. Looks very creamy and delicious..

    ReplyDelete
  6. awesome kuruma...........yummy

    ReplyDelete
  7. That's an nice, yum and creamy gravy...never made fish this way....looks yum....

    ReplyDelete
  8. i have never tasted Fish kurma...but this looks so creamy and yummy :) kollalo Suja :)

    ReplyDelete
  9. Never tried kurma with fish, gravy looks simply irresistible and fingerlicking.

    ReplyDelete
  10. yummy fish kurma...never tried fish kurma,will try soon..

    Shabbu's Tasty Kitchen

    ReplyDelete
  11. hi suja, everytime i come over, i look at your gold color font and wish i have this classy color too... really, over here, we only cook chicken kurma or meat, we add potatoes and a few suitable veggies.. wonder what type of fish is best for this. thanks and have a nice day

    ReplyDelete
  12. Fish kurma looks thick and delicious Suja.

    ReplyDelete
  13. Never heard of this... Looks very tempting

    ReplyDelete
  14. wow lovely creamy kurma... it looks so delectable.. bookmarked

    ReplyDelete
  15. Looks so good! New to me - A kurma with Fish !!
    http://followfoodie.blogspot.com/

    ReplyDelete
  16. So creamy and tasty..the fish kurma looks really interesting. Have never tried kurma with fish yours looks great.

    ReplyDelete
  17. I dont think I have made fish kurma ever..paneer and chicken yes..this looks very doable and delicious..hugs

    ReplyDelete
  18. Rich and delicious looking kurma...yummm...

    ReplyDelete
  19. Never tasted korma made with Fish. Very interesting and tempting... Will try this.
    Thanks for the post

    http://aromaticdining.blogspot.com/

    ReplyDelete
  20. gr8 recipe Suja,never trid with fish...

    ReplyDelete
  21. wow it never cud get better...gr8 flavours dear

    ReplyDelete
  22. An award for you at my space Noel collections. Do collect

    ReplyDelete
  23. Ho,sathyamayittum ithu torturing aanu ketto Suja..Extremely thick and delicious curry.Will try this soon.Slurp!

    ReplyDelete
  24. truly tempting..excellent presentation
    Tasty Appetite

    ReplyDelete
  25. Thanks all for stopping by and for the sweet comments:)

    ReplyDelete
  26. Tempting & lovely presentation !!

    ReplyDelete
  27. ooh! sarikkum kothiyavunnu.. wish i had this with vellappam!

    ReplyDelete
  28. Very tempting fish kurma, looks so yummy n creamy.

    ReplyDelete
  29. Never heard of this recipe

    ReplyDelete
  30. Hi Suja manoj,

    I'm Punitha from

    http://www.southindiafoodrecipes.blogspot.in

    1st time at your space:)

    Nice blog. Neat presentation...

    At your free time do visit my blog Suja...

    Keep it up..

    ReplyDelete
  31. never even thinked abt this dish...luks temtping..

    ReplyDelete

Post a Comment

Related Posts Plugin for WordPress, Blogger...

Popular posts from this blog

Kerala Chicken Roast

Spicy Kerala Chicken Roast is another nadan recipe and a family favorite. It is a dry version and is great accompaniment with rice, chapathi or fried rice.The chicken in this recipe is usually deep fried or shallow fried, (some times whole stuffed chicken ) and then coated with the masala. Here I have shallow fried the chicken.It  tasted delicious with fried rice. Give this recipe a try...



Ingredients
1)Chicken - 1 lb
 Chilly powder -1 1/2
Turmeric powder-1/2 tsp
Powdered Garam masala-
(Two tsp of fennel powder, 5-6 cloves,2 inch stick
cinnamon, a small piece of nutmeg, 2 cardamon )
Vinegar- 1 1/2 tsp
Salt to taste

For the Masala
Thinly sliced Onion- 2 medium
Thinly sliced ginger- 3-4 tsp
Thinly sliced garlic- 3-4 tsp
Chopped green chilly- 2
( I used 2 Jalapeno pepper instead of green chilly)
Coriander powder- 3/4 tsp
Chilly powder- 1/2 tsp(optional)
Turmeric powder- a pinch
Meat  Masala- 1 tsp
Curry leaves
Pepper powder- 1/2 tsp
oil



Dry roast the ingredients under garam masala …

Meat Ball Curry/Kofta Curry

Meat Ball Curry/Kofta Curry
Today's recipe is a delicious meat ball/ kofta curry which goes well with rice, pulao or naan. If you want to try something different for dinner try this kofta curry. This is a great dish to serve when you have friends over for dinner. Kofta curry is definitely worth a try-juicy and tender meat balls are cooked in a  rich tangy mildly spiced tomato based gravy enriched with aromatic spices.

The first time I tried the kofta curry was in Delhi and it was creamy  rich curry with lots of fresh cream and the meat balls were cooked over charcoal for a smoky flavor. So if you want that authentic flavor try barbecuing the meatballs before adding to the gravy. I wanted to try my own version of kofta curry and added cashew nut paste instead of cream and my family enjoyed for dinner with vegetable pulao and naan .For a richer, creamier texture you can also add cream. You can use minced mutton of beef or even try a vegetarian version of this curry with mashed pota…

Mutton Fry

Mutton Fry (updated pic)

This is a recipe for delicious Kerala style mutton fried with a blend of exotic spices and regional flavors.It is simple and quick recipe and should admit that I loved this ever since I have tasted it. This is not deep fried as the name suggest,but is first cooked and then slightly pan fried.
Ingredients
   Mutton 1 1/2 lb

1) Shallots- 1 cup chopped
Ginger paste- 1 1/2 tsp
Garlic paste- 1 tsp
Pepper powder- 3/4 tsp
Garam masala- 3/4 tsp
Turmeric powder- 1/2 tsp
Coriander powder- 1 tsp
salt to taste

2)  Onion finely chopped- 1/2 cup
Thinly sliced ginger- 1 tsp
Green chilly-1
Curry leaves- a few
Crushed dry red chilly- 1 tsp
Crushed fennel seeds- 3/4 tsp


Clean mutton and marinate it with all the ingredients listed under one (1) and keep aside for half an hour.Pressure cook the mutton with half cup of water in medium flame till four whistles and if there is excess gravy after you open the lid of the pressure cooker,continue cooking till all the water evaporates…

Kerala Spicy Mixture

Kerala Spicy Mixture
 Mixture is a crispy and crunchy snack popular in India.  It is a snack mix or a blend of crispy fries, nuts,chips,fried lentils and  tossed with a spice powder.This is a common snack eaten anytime and at all times. You can find this in every bakery you visit, so back in India, there was no need to make it at home. This always comes handy when you have guests at home or just as a tea time snack.My Mom always stock up on mixture and there is one more reason,it is her favorite snack to this day. Because of her I also became a great fan of spicy mixture.I had never thought that one day I'll make this at home. My mom will be so proud of me when she will see this post :). I am not going to say this is easy to make,but it is definitely worth the effort. Make sure to store in air tight containers,mixture can be made and stored for a long time.
There are lot of variations for this humble snack- Bombay mix, Madras mixture, chivada,chuda- different regions have their o…

Vazhuthananga/Brinjal Mezhukkupuratti

Vazhuthananga/Brinjal Mezhukkupuratti
Quick and easy side dish for rice. Mezhukkupuratti is a spicy stir fry with vegetables,onions and spices. It is a common side dish served with rice in Kerala. You can make mezhukkupuratti with any vegetable like plantain, yard beans, yam or any other of your choice. This vegetable dish is also served in Onam/ Vishu Sadhya.Here I have used eggplant/ Brinjal.
Ingredients Eggplant- 2 (I used the Chinese long eggplant)
Pearl onions- 10-12
Garlic-1 pod
Turmeric powder- 1/3 tsp
Chilly powder-1/2- 3/4 tsp ( adjust accordance to spice preference)
Pepper powder-a pinch
Curry leaves- 2 springs
Mustard seeds- 1/2 tsp
Coconut oil and salt to taste



Cut egg plant into one inch thick slice or into thin long slices.
Crush shallots, two curry leaves and garlic using a kitchen chopper or mortar and pestle.
Heat 2 tbs of coconut oil in a pan and add mustard seeds. When it splutters add curry leaves and the the crushed shallots and saute till the raw smell disapp…

Chemeen Masala Varattiyathu/ Pan roasted Prawns

Chemeen Varattiyathu is a popular sea food delicacy of Kerala. It is not fried prawns but gravy with is almost semi-dry. It is a great side dish for rice. It has the enticing flavors of garam masala and coconut oil and curry leaves. It is spicy, peppery and a bit tangy due to the use of   Kukum or kudampuli. You can instead add tomatoes or lemon juice. You can also add coconut pieces in the recipes and it gives a crunchy bites along with the prawns.


Ingredients
Prawns- 1 lb
Shallots chopped- 1 cup
Ginger and garlic paste- 2 tsp
Chilly powder - 1 1/2 tsp
Pepper powder-1/2 tsp
Coriander powder- 2 tsp
Turmeric powder- 1/3 tsp
Garam masala- 3/4 tsp
fenugreek powder- 1/3 tsp
Kukum- 2-3 pieces 
Fennel powder- 1/2 tsp (optional)
curry leaves
Coconut pieces( Optional)
Coconut oil


Clean and marinate prawns with salt, turmeric, pepper and fennel powder and keep it aside for fifteen minutes.
In a pan heat oil and saute shallots till lightly golden brown. Add in ginger garlic paste, curry leaves and saute for …

Nadan Mutton Curry

Nadan Mutton curry
If you wish for some spicy non vegetarian recipes here is one to relish on...nadan mutton curry made with authentic Kerala spices. What makes this dish flavorful and inviting is the flavor of fresh ground masala, coconut oil and the fresh taste of curry leaves.In this recipe I have also added  mint. I love adding fried mint in my home made mutton curry just like my mom( but it is optional). It is spicy and delicious and is a great combo with rice, ghee rice or appam


Ingredients

Mutton - 1 kg
Shallots sliced- 2 cups
Onion- 2 medium
Coconut slices- a few
Green chilly-5-6
Ginger and garlic minced- 4-5 tsp
Chilly powder- 1 1/2 tsp
Coriander powder- 3 tsp
Turmeric powder- 1/2 tsp
Garam Masala- 1 1/3 tsp
Fennel powder- 1/2 tsp
pepper powder- 1/2 tsp
clove - 2
cinnamon stick- 1 small
Curry leaves- 1 spring
Mint leaves-a few
oil 
salt to taste




Cut mutton pieces into small cubes and marinate with pepper powder,salt, turmeric powder, fennel powder and a few curry leaves and set aside for …